Easy Dinner Party Marinated Mushrooms

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 8

    • About This Recipe

    “I don’t cook in my microwave very often, but here’s a good recipe for making tasty mushrooms for the buffet table or dinner party.Sometimes shortcuts really are helpful!:)”

    Ingredients

  • 1cupwhite wine
  • 1/2 cupwhite wine vinegar
  • 1/4 teaspoonbalsamic vinegar
  • 2tablespoonsbrown sugar
  • 2garlic cloves, minced
  • 1/4 cupgreen onion, sliced
  • 1/4 cupdiced red bell pepper( roasted or fresh, whatever you prefer)
  • 1/2 teaspoonhot red pepper flakes, to taste
  • 1lbwhole fresh mushrooms, trimmed
  • 1/2 teaspoonsalt
  • 1/4 teaspoonfresh ground black pepper
  • 1/2 teaspoon dried oregano leaves or 1 1/2 teaspoonschopped fresh oregano

    • Directions

  • Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole.
  • Cover; microwave on high for 3 minutes or until mixture is simmering.
  • Add mushrooms.
  • Cover; microwave at high 6 minutes or until mushrooms are tender but not mushy.
  • Stir partway through cooking.
  • Stir in salt, oregano and pepper.
  • Let stand, covered, for 30 minutes.
  • Transfer to covered jar or container.
  • Refrigerate up to 1 week.
  • Note:how long to microwave ingredients can depend on the wattage of your machine.Lower powered machines might take a couple of minutes longer, higher will take about what is specified above.

    • Reviews

  • “Made half the recipe and DH and I totally enjoyed it.Should have made the full amount!I followed the instructions completely and used fresh oregano and definately will make again.Thank you for posting.Made for Come to a Garden Party Recipe Tag game.”

  • “These were PERFECT! Just what I was looking for, a strongly pickled mushroom similar to the Hot Italian Mushrooms they sell at our supermarket’s olive bar. I used fresh Greek oregano from my garden and fresh chives in place of the scallions. Cut back the red pepper flakes to 1/4 tsp. The fast prep in the microwave was an added bonus but I’d gladly make a double batch of these on the stove any day. Fantastic, thank you Julesong!”

  • “These were awesome.I am making my second batch today.Like another reviewer suggested, I can see trying this with other veggies such as asparagus, carrots & pearl onions.I didn’t have white wine vinegar so I used rice wine which seemed to be a good substitute.This would be a great addition to a tapas / antipasta platter.”

  • “Exceptional! So, why stop with mushrooms? I filled a 4cu measure with hunks of sweet pepper, vidalia onion, broccoli & cauliflower flowerets plus leftover red onion, covered with all the ingredients & micro’d for 6 min (700 watts) After a few hours in the fridge, wow, what a great taste & so fast. Next time I see button mushrooms on special….zoom, into the sauce they go. Thank you for a great recipe: I notice the fat content is way down,so thanks for that too!”

  • “Much fresher than store bought, with a good flavor. I would leave the peppers out next time.I used only a pinch of the sugar for our tastes, and the fresh oregano option (which worked out well). It is interesting to see how much the mushrooms cook down in those few minutes in the microwave.”

  • “I really enjoyed this particularly since it could be made ahead of time. I made everything and let it marinade in a zip lock bag in the frig for about 36 hours before serving. I will probably make this again but unless there’s a crowd, I will halve the recipe. I’m going to try the leftovers on pizza. Thanks for a very enjoyable recipe.”

  • “These are so awesome!They taste like you’ve had them marinating for a week :)This was perfect for me as a last-minute appetizer addition to my dinner party.Thanks :)”

  • “Made for a dinner party, they had a wondeful flavour and nice bit of heat.They dissapeared very quickly.And it was great that I was able to make them the day before and let them marinate overnight.They went well with our sangria!Thanks for posting, I will make them again.”

  • “Wow, awesome!And no oil?!I don’t miss it at all!”

  • “Made these twice now, once for Christmas and now for New Years.Just a great easy dish that disappears quickly.It can be changed easily to accommodate one’s taste, but the first four items are required.This time I used about 1/4 cup of pesto and left out the garlic.YUM.I saved the marinade and tomorrow will try it with some broc, sweet onions, and sweet peppers.Thanks this is a keeper.”

  • “Absolutely wonderful and so easy! Made exactly as stated and wouldn’t change a thing. Nice and colorful, a great addition to any appetizer line up. Thanks for sharing the recipe!”

  • “I made the marinade, but used sliced fontina cheese and roasted red peppers.Aftermarinating for 4 hours, I drained about half of the marinade, then served the cheese & peppers with sliced green onions over the top.This lasted about 20 minutes on the buffet…”

  • “I used white vinegar because I had no white wine vinegar. Anyway, these are great. They have a bit of a biteto them, so for those a little timid about the hot stuff, I would cut back on the pepper flakes. Took these to a NASCAR tailgate party and they disappeared very quickly. Also had 2 requests for the recipie.”

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